According to researchers at the Miguel Hernandez University, cloves are the best antioxidant because they contain high levels of phenolic compounds.  Cloves also have the highest capacity to give off hydrogen, reduce lipid peroxidation and are the best iron reducer.  Results show that the use of spices with natural oxidants is a viable option for the food industry and could have beneficial effects for health.

The team from MHU also evaluated the antioxidant effect of essential oils from other spices including oregano, thyme, rosemary and sage.

The study aimed to determine spices that will be incorporated into food products as natural antioxidants.  Antioxidants reduce lipid oxidation and without antioxidants, processed foods will deteriorate faster and will cause significant reduction in their nutritional value.  Food companies use synthetic antioxidants in their products but some of them may be toxic or could cause side effects when consumed.  As a result, there is a growing interest in using plant-based products to replace synthetic antioxidants.